Masala Chai Muffins Masala Chai Muffins

I ran across a great quote this morning and thought, “How very true.”

Good cooking is an art, as well as a form of intense pleasure…a recipe is only a theme, which an intelligent cook can play each and every time with variation. – Jehane Benoit

Don’t you love that? Here at our house we love to explore and reinvent, it’s a journey all in itself. Blending flavors, textures and combinations can be such fun. We get a bit bored with the same stuff so it’s fun to try new things and branch out. That was the case this past weekend.

I made Chocolate Coffee Oatmeal Bites from Melissa King at My Whole Food Life. Melissa cooks healthy real food as we do and these muffins are a winner. She’s a fun gal to read and I always look forward to reading her blogs and new recipes. Oh, and let’s face it- chocolate AND coffee together! Two of my favorite foods- is coffee a food? Oh well.  When you look at the ingredient list there isn’t one item that isn’t pretty healthy for you. They’re filling and satisfying too. 

Then I thought of another flavor to try, using her recipe as a base. How about Masala Chai Muffins?

The texture on these muffins will depend a great deal on how long you grind the oatmeal. That’s why I suggest grinding it very fine and then some.  These are not full of refined ingredients so you may think they feel a little different than say, a full-on fatty muffin. I don’t notice a great deal of difference but I do eat this way pretty regular. I love the taste of these, spicy but yet different. For example, the black pepper gives it a tang but if you didn’t know black pepper was in the batter you’d just say “oh, what is that zing…”

These muffins freeze well, so you can make a batch and have them for a morning treat from time to time.

Masala Chai Muffins
Prep time
Cook time
Total time
I love the taste of these Masala Chai Muffins, the ginger and black pepper give them a beautiful, spicy zing. Adapted from Melissa King's Chocolate Coffee Oatmeal Bites at
Recipe type: Baked Goods
Serves: 12
  • 2 cups gluten free oat flour, ground up in a food processor until very fine
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground black pepper ( yes you read that right)
  • 1 teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground anise
  • 1 teaspoon vanilla
  • ½ cup almond milk or milk of choice I make my own almond milk
  • ½ cup pure maple syrup
  • 2 eggs
  • ¼ cup applesauce
  • 1 teaspoon zest of one orange
  • coconut to garnish
  1. Combine dry ingredients (except the coconut) in one bowl and wet in another.
  2. Slowly stir in the wet ingredients into the dry and mix well.
  3. Divide batter into a 12 muffin pan and sprinkle a bit of the coconut on top of each muffin.
  4. Bake at 350 degrees for approx. 20 minutes or until toothpick comes out clean.


Again use organic as much as possible. They were wonderful and I can’t say for sure which is my favorite, the chocolate coffee or masala chai. But let’s face- it we don’t have to choose we can have both. Isn’t life wonderful?!

Leave a comment and let us know what type of muffin is your favorite.